Servings
Font
Back
0 from 12 votes

Black Bean Salsa Soup

This flavorful Black Bean Salsa Soup can be made in a blender and is ready in 20 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 211 kcal
Course: Soup
Cuisine: Vegetarian

Ingredients

  • 2 cans black beans (two 15 oz cans or 3.5 cups cooked beans)
  • 1.5 cups vegetable broth
  • ¾ cup chunky salsa (spicy, medium, or mild)
  • 1 Jalapeno pepper (roughly chopped)
  • 1 tsp ground cumin plus extra to taste
  • 4 TBSP sour cream
  • 2 TBSP chopped scallions
TASTY TOPPING OPTIONS
  • grated cheddar cheese
  • fresh choppped cilantro
  • tortilla chips or strips
  • Pico de Gallo
  • cooked rice
  • hot sauce

Instructions

    Cup of Yum
  1. Combine beans, broth, salsa, jalapeno, and cumin in a food processor or blender. Blend until fairly smooth. For a chunkier soup blend only one can black beans into the soup and leave the second can whole.
  2. Add to a pot or saucepan over medium-high heat and heat the soup until cooked through. Give it a taste and add any additonal seasoning or salsa your heart desires.
  3. Top with sour cream, scallions, and all your favorite toppings from the list above! Dive in while it's hot and enjoy!

Notes

  • Nutrition Facts below are estimated using an online recipe nutrition calculator and will vary based on swaps and toppings. Adjust as needed and enjoy!

Nutrition Information

Calories 211kcal (11%) Carbohydrates 35g (12%) Protein 12g (24%) Fat 3g (5%) Saturated Fat 2g (10%) Cholesterol 6mg (2%) Sodium 708mg (30%) Potassium 609mg (17%) Fiber 12g (48%) Sugar 3g (6%) Vitamin A 564IU (11%) Vitamin C 6mg (7%) Calcium 66mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 211

% Daily Value*

Calories 211kcal 11%
Carbohydrates 35g 12%
Protein 12g 24%
Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 6mg 2%
Sodium 708mg 30%
Potassium 609mg 13%
Fiber 12g 48%
Sugar 3g 6%
Vitamin A 564IU 11%
Vitamin C 6mg 7%
Calcium 66mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.